Cookies & Cream Taco Bowls
Prep
25 Minutes
Total Time
1 Hours
Servings
8
Ingredient List
- 2 tablespoons (30 mL) butter, melted
- 1 package (189 g) Old El Paso™ Soft Tortilla Bowls (8 Count)
- ½ cup (125 mL) semisweet chocolate chips
- 1 teaspoon (5 mL) shortening
- 8 Oreo Chocolate Sandwich Cookies, crushed (about 1 cup/250 mL)
- 4 cups (1 litre) cookies & cream ice cream
- ½ cup (125 mL) hot fudge sauce, warmed
- 8 Oreo Chocolate Sandwich Cookies, whole
Preparation
- Heat oven to 375°F (190°C). Lightly brush melted butter on all sides of each tortilla bowl.
- Place bowls on large cookie sheet. Bake 5 to 8 minutes or until browned on edges and firm to the touch. Cool 15 minutes.
- In medium microwavable bowl, microwave chocolate chips and shortening uncovered on High 60 to 90 seconds or until mixture can be stirred smooth.
- Place ½ cup (125 mL) of the crushed cookies on plate. Hold baked bowls by the bottom, and dip each one into melted chocolate, covering top rim of bowl. Dip and roll top rim into crushed cookies to coat. Refrigerate bowls about 10 minutes or until coating is set.
- Fill each bowl with 2 scoops ice cream; drizzle with hot fudge sauce, and garnish with remaining crushed cookies sprinkled over ice cream and 1 whole cookie inserted upright into ice cream.
Expert Tips
- Trademarks referred to herein are the properties of their respective owners.
- Use any flavour ice cream instead of cookies & cream, or you might prefer to change things up a bit with sherbet – raspberry would go well with the chocolate, and it would be so pretty!
- Kick things up a notch by adding a drizzle of warm caramel sauce along with the hot fudge.
- Crush cookies quickly and easily by placing them in a food-storage bag and pounding gently with a meat mallet or rolling pin.